The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1887-01-05

They shine like new silver.
PUFF PUDDING.
One quart of boiling milk, nire
tablespoonful of -four, when cold
add a little salt and four well beaten
eggs. Bake in a buttered dish and
serve with lemon Juice thickened to
a paste with brown sugar.
LIGHT CAKES.
In the morning take about one
quart from your bread sponge, add
an egg and one heaping tablespoon
full each of lard, butter and sugar.
Work these we'll through and let it
rise again. About three o'clock
make out into little rolls, put in the
pan 50 they will not touch, let them
rise again from two to two and a
half hours, then bake twenty minu-
teS.
Beat two cupfuls of brown sugar
one-balf cupful butter, yolks of
four eggs and whites Of two (save
two whites to ice) till smooth; add
one-half cup sour milk, n nutmeg
grated, two teaspoonfuls ground
cloves, one teaspoonful ground Gin
namon and two cups of -four, in
which sift one teaspoonful soda.
Bake in three layers and ice with
white icing between and outside.
APPLE FRITTERS.
Make a batter of the yolks of
three eggs we'll beaten, n gill of
milk, four heaping tablespoonfuls f
-four and a saltspoonful of salt, well
mixed. The apples which have
been peeled, cored and cut in round
slices, are dipped into this batter
and fried a delicate brown in boiling
fat. Sprinkle with powdered sugar
and serve.
FRIED APPLES N BACON.
Core and slice round, without
pairing, some Tart we'll favored ap-
pies. Cut into thin slices some mid
dlings of excellent bacon or pork,
and fry in their own fat almost to
crispness. Take out the meat and
keep hot while you fry the apples
in the fat left in the pan; add a lit
tie sugar to taste. Drain, and lay
upon the slices of meat.
CHICKEN HASH.
Mince cold, roast or boiled chicken
but not very fine, and to a cupful tf
meat add two tablespoonful Of good
butter, half a cup Of milk, enough
minced onion to give a slight flavor,
and salt and pepper and a to
taste. Stew it, taking care to stir
it, and erve daintily with a garnish
of parsley. Every particle Of bone
must be subtracted.
YORKSHIRE PUDDING.
It should be served as soon as
done. Mix six tablespoonfuls of
flour with one quart Of milk
and three will beaten eggs, season.
ing with a little salt. Pour in a
shallow pan creased with beef drip
pings and bake for one hour. Cut
into slices and put the pieces into
OLO pan Will liz JUL lOI ulICCil
minutes; serve in the dishwith the
beef.
OUNCE SNOW.
Quarter five fa%ir-Iooking ounces
and boil them till they are tender in
water, then peel them and push
t .em through a coarse sieve. Sweeten
to the taste and add the whites Of
three or four eggs. Then with an
egg whisk beat all to a stiff froth
and pile with a spoon upon a glass
dish and set away in the ice box
unless it is to be served imme-
diately.
RICE CROQUETTES.
Thoroughly wash half a pint of
rice; boil it in a pint of milk thirty
minutes; whip into the hot rice two
ounces of butter, two ounces of
sugar, salt and the yolks of two
eggs. If the batter is too stiff add a
little more milk. When cold roll it
into neat balls or cones, dip them in
beaten egg, roll in fine bread or
cracker crumbs, and fry as you
would doughnuts.